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The Art of the Restaurateur The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business. Full description


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Amazon.com: 14 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
Must read for people in the food industry and for people who love restaurants 21 novembre 2012
Par Nathaniel Miller - Publié sur Amazon.com
Format: Relié
Quite simply the most interesting look into the art that is running a restaurant.

Like masters in any other field, those few truly elite restaurateurs share a combination of passion, skill, and years of experience obsessively pursuing their craft.

In this case-study of sorts, Nick Lander (a huge success both as a restaurateur, and as a Food/Restaurant writer) takes us inside the world of some of the greatest restaurant creators he's come across in his long international career covering the subject.

I came across this book by chance, picked it up without knowing much of Mr.Lander, and within the first few pages I knew I had stumbled onto a gem.

Not a restaurateur myself, but I have tasted success in another field where passion is the number one ingredient. Lander peels back the layers and understands how to get to the heart of what has made each of his subjects the amazing successes that they are. His prose does equal justice to the talent he is describing.

A great read on its own literary merits, an indispensable volume for anyone in the food industry.
10 internautes sur 14 ont trouvé ce commentaire utile 
A must for every serious professional chef 17 septembre 2012
Par Doctor Nancy - Publié sur Amazon.com
Format: Relié Achat vérifié
Bought this for my son who is the chef/owner of a very busy 5-star fine dining restaurant. Content is creative, insightful and represents the full span of the restaurateur's sumptuous work. Given the demands of the industry, and passion one must have to be wildly successful, this book offers educational value on a topic chef/owners, in particular, thrive on but rarely have enough time to study. Informative, beautifully and skillfully written and sets both life and work in the context of the extremely demanding business. This handsome book is a fitting tribute to all those who bring joy to others through their God given talent and sweat in the kitchen.
1 internautes sur 1 ont trouvé ce commentaire utile 
My Bible 9 avril 2014
Par Tim Hughes - Publié sur Amazon.com
Format: Relié Achat vérifié
This book has taught me more about my profession than I could have ever imagined. I have studied it like a textbook. I practice the techniques and philosophies outlined in this book on a daily basis. I can tell you my confidence and vision has skyrocketed to new levels after hours of studying. I now have the intimate knowledge possessed by some of the greatest restaurateur's the world has ever seen. The Art of the Restaurateur has inspired me to push myself to the next level. This is the book you haven been waiting to read. I believe anyone who has visited a restaurant can find something to appreciate in this work. So many different topics are presented throughout. I thank Lander for shining a light on the men and women who put the thousands of moving pieces that each restaurant contains together.
1 internautes sur 1 ont trouvé ce commentaire utile 
Excellent, a must read for those that like restaurants 6 novembre 2012
Par InAustin - Publié sur Amazon.com
Format: Relié Achat vérifié
Any one that is interested in restaurants, either as a business or just as a pleasure must read this book. Full of excellent points of what makes the "difference" between a restaurant or a "great experience restaurant". How restaurants fails or succeed and the passion to serve the customers.
1 internautes sur 1 ont trouvé ce commentaire utile 
Invaluable to anyone interested in the restaurant business 15 octobre 2012
Par Rodrigo - Publié sur Amazon.com
Format: Relié Achat vérifié
I think the greatest quality in Nick Lander's book is that is was written focusing in the restauranter - not in the chef. A very pleasurable reading and highly recommended.
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